Sakurai Shoten Kombu Vinegar Kiwami

There are many places around Japan where you can get top-quality kombu kelp and if you want to cook Japanese food the way a Japanese would cook it, then you definitely need the best kombu you can get. Combined with bonito flakes (katsuobushi), it becomes dashi stock, which is the basis for many classic Japanese dishes including nabe and oden hot pot, shabu shabu, sukiyaki, and miso soup. One of the best kombu in Japan is the Rishiri variety from Hokkaido, which is what you find in the Sakurai Shoten Kombu Vinegar Kiwami!

But it isn't just a mix of vinegar and kelp: Sakurai Shoten Kombu Vinegar Kiwami also contains katsuobushi extract, so is essentially a combination of dashi and vinegar. In essence, you get two of Japanese cuisine's top five seasonings (the other three are mirin, sake, and soy sauce). And if you ask what can you do with this combination, the answer is: what can't you do?! From vegetable salads to vinegared dishes, pickles, rice, sauces, and drinks like smoothies or juices, this 300 ml (10.1 fl oz) bottle adds acidity, umami, and flavor, transforming almost anything into a Japanese specialty!

Specs and Features:

• 300 ml (10.1 fl oz)
• Ingredients: apple cider vinegar, hydrolyzed protein, sugar, high-fructose corn syrup, Hokkaido Rishiri kombu, bonito flakes extract, salt, yeast extract